Our wine.

2023 proved an extended yet very rewarding vintage in Margaret River. Optimal, dry weather conditions paired with the absence of any significant climatic challenges or disease pressure set the scene for a moderate season, ideal for gentle, consistent ripening across all varieties, whites, reds and very much earlier in the vintage for Sangiovese and then later in the vintage for Cabernet Sauvignon.

Winter temperatures were lower than average, which made for a quick senescence and sound dormancy for the vines. There was markedly less-than-average rain; however, the vineyards received sufficient supply to recharge soil moisture levels, paving the way for a promising growing season ahead. The growing season began with a late budburst after a relatively cold winter that pushed vine development back by about 3 weeks for this vineyard and Spring saw less rain and cooler conditions than usual, resulting in a slow start to canopy growth and an extended flowering period.

January brought consistently warm, sunny days, which saw vines start to catch up nicely on their development. Sangiovese is an early ripened and with the warm sunny days went through rapid versions and was harvested on February 28. Veraison was delayed by around 3 weeks for the Cabernet Sauvignon. February, dry with plenty of sunshine and no extreme heat, provided perfect ripening conditions and March saw cool mornings and evenings retain natural acid in the fruit. At the same time, short periods of peak heat during the day were ideal for slow, even ripening of northern Margaret River region Cabernet Sauvignon. April saw some light rain events, but nothing Cabernet Sauvignon couldn’t handle and we had the opportunity to let the fruit hang out there a little longer to achieve optimal tannin and flavour ripeness.

Both portions of fruit for the 2023 Super Margs come from Wilyabrup in Margaret River which is known for producing well ripened red varietals. This vintage, a longer, gentler, ripening period on the vines saw both the Sangiovese and Cabernet Sauvignon’s desirable ripe flavours pronounce themselves quickly and beautifully with green characters falling away fast in these conditions. On the whole, our general take on vintage 2023 is that wines are characterised by intense aromatics, plush concentrated fruit, great structure and depth of flavour driven by good natural acidity. Delicacy and elegance at the forefront. A stunningly epic Margaret River vintage.

Both parcels were harvested with a selective harvester – taking berries off whole with little to no maceration whilst completing a first sort and allowing us to keep some whole berries in the ferment for a touch of carbonic goodness.

The Sangiovese was harvested on February 28, whilst the Cabernet Sauvignon was harvested after Easter in mid-April. Both parcels were fermented on skins with indigenous yeast in stainless steel tanks with gentle pump overs, the Sangiovese for 7 days and the Cabernet for 13 days. From the press, the Sangiovese was pressed to larger format Hungarian oak, and the Cabernet Sauvignon was pressed to French oak barriques. The wine was then matured on oak for a period of 12 months before the best barrels of each were selected for this wine. The wine was coarsely filtered prior to bottling and then matured further in bottle before release.

Time spent in Italy influenced the decision to use Hungarian oak, where this was the preferred oak when working with Super Tuscan styles where the tighter grain tends to bring out a leaner, spicier element of the flavour profile of the oak. The stylistic aim of the winemaking was to continue to showcase a fruit forward wine with natural acidity and balanced savouriness, along with more structure and tannin focus. Sangiovese is the focal varietal in this wine, with the Cabernet Sauvignon providing the finesse, balance, and giving that distinctive Margaret River feel.

In a glass the wine presents with a wonderful inky core with a lighter crimson hue. The nose shows lifted aromas of red fruits that combine with blackcurrants and hints of dark chocolate.  The palate is rich and smoothly textured, yet displays youthfulness and vibrancy. The ripe fruit of the Cabernet Sauvignon provides richness and flavour, while the Sangiovese provides youthfulness, aromatics and overall acid to the blend. The Cabernet also contributes classic layers of plums, and a touch of clove thanks to the French oak portion whilst the Sangiovese maintains spiciness from the Hungarian oak. This wine has a little more complexity mid-palate and a rich texture, which shows off stunning fruit and well-integrated tannins.